Mulberry-Lime French 75

I typically prefer cocktails with at least touch of effervescence, so it’s probably not a surprise that I’m quite fond of Champagne — or more accurately, sparkling wine — cocktails. My sister, Chloe, and I had a great time coming up with this cocktail when I was back east visiting her and her boyfriend a couple weeks ago. It all began because we couldn’t resist picking up a bottle of black mulberry juice at Stew Leonard’s.

The first try was far too gin-y, the second too blah, flat, and then Chloe came up with the brilliant idea to enhance the cocktail with a simple syrup using the juice instead of water to avoid watering it down. The resulting mulberry-lime concoction was the perfect balance of tart, sweet and bubbly elements; a splendid, but no less festive departure from the classic French 75.

Instructions

In a cocktail shaker or Mason jar, combine simple syrup through gin with a few cubes of ice. Cover and shake until well-chilled. Strain into two glasses and divide Prosecco between them; gently stir to combine. If desired, add a few cubes of ice and a lime quarter to each glass. Serve immediately.

Mulberry

Instructions

In a small saucepan, combine juice and sugar. Bring to a boil over high heat, stirring occasionally. Boil for 1 minute, then remove from heat and allow to cool to room temperature before using. Store leftover syrup in the refrigerator for up to 1 week.

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About Me

Heather is a recipe developer, writer and former Brit + Co freelance food editor living in Kansas City by way of Orlando, San Francisco and Central Connecticut (phew!). When she isn’t playing around in the kitchen, you can find her tackling projects around the house or exploring her neighborhood. Plains Joy is dedicated to [mostly] gluten-free recipes inspired by all the places she’s been and those she hopes to travel to in the future.